322 MASHING WASTE TAKING THE LIQUOR. 



boiling, (all scum and impurity removed from its sur- 

 face) put the contents, 18 gallons, into the mash-tub, 

 and cover it close with sacks, or any other conve- 

 nient covering ; fill the copper again immediately, 

 lest 1 1 u- bottom should burn, keeping a strict account 

 of the quantity of liquor (water) used, as on this point 

 depends the accuracy as to the quantity of the beer 

 to be brewed ; and it must be noted, the absorption 

 by the grains, and the evaporation by boiling and fer- 

 menting of the worts and other wastes, will amount, 

 in the average, to about three out of every eight 

 gallons, or generally to a quantity between one third 

 and one half. This, and the proper heat of the 

 liquor for mashing, are material points. 



The old, indeed the now common method of de- 

 termining the degree of temperature, or heat, is by 

 the rule of LOOKING-GLASS or FINGER, thus : the 

 boiling water in the mash-tub having stood a suffi- 

 cient time to cool, and the steam having evaporated, 

 the face will be seen in it, as in a mirror ; it is then at 

 the proper degree of heat for the reception of the 

 malt ; or, when the operator can just endure his 

 finger in it, and withdraw the finger without being 

 scalded. It is practice only which can assure ac- 

 curacy in these rules, under which I have drank as 

 good beer aa ever was brewed. 



But the use of the THERMOMETER will, no doubt, 

 be more certain, which instrument is to be managed 

 as follows tie a line to it at the top, and let it down 

 into the liquid, the temperature of which you desire 

 to measure ; it must remain a minute or two, then 

 raise the stem above the liquid, to observe the de- 



